Creamy Crockpot Chicken Tortilla Soup
Lean, creamy, versatile, and deliciously cheesy! This soup is perfect for a crowd, a summer evening, or a snow day!
Equipment
- Crockpot
Ingredients
- 4 cups chicken broth
- 2-3 chicken breasts uncooked
- 1 can diced roasted tomatoes
- 1 can diced green chilies (small can)
- 1 cup frozen corn
- 1 cup frozen diced tomatillos (can sub more diced tomatoes or omit)
- 1/4 cup chopped red onion
- 4 oz lowfat cream cheese (1/2 block)
- 1 Tbsp chili powder
- 1 tsp garlic powder
- to taste Salt+ Pepper
Instructions
- Pat chicken dry and throw all ingredients (sans cream cheese) into the crockpot.
- Cook on high for 4-6 hours (or low for 6-8+) until chicken is easily shredded with a fork.
- Shred chicken with a fork and add cream cheese. Turn to warm and allow cream cheese to fully melt and incorporate (about 30 more minutes).
- Add more seasoning to taste and garnish if desired! I like a lime wedge, avocado, mixed cheese, and cilantro!
Nutrition
Calories: 221kcal
Tried this recipe?Let us know how it was!